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Gluten and dairy free Victoria Sponge

Prep Time15 mins
Cook Time20 mins
Servings: 10


For the sponge

  • 8 oz gluten free self raising flour
  • 8 oz caster sugar
  • 8 oz dairy free butter (I use the Stork 'Perfect for Baking' butter)
  • 4 eggs
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum

For the filling

  • Raspberry jam
  • 150g dairy free butter (I use the Stork 'Perfect for Baking' butter)
  • 300 g icing sugar
  • A handful of fresh raspberries


  • Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
  • Add your sponge ingredients (8oz caster sugar, 8oz self raising flour, 8oz dairy free butter, 4 eggs, 1/2 tsp baking powder and 1/4 tsp xanthan gum) to a large mixing bowl and beat well with an electric whisk until fully incorporated.
  • Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20 minutes or until the cakes are golden brown and an inserted knife comes out clean.
  • Leave the cakes to cool. Once cool make the buttercream by combining 150g dairy free butter with 300g icing sugar in a large bowl using an electric whisk. The buttercream will take a little while to come together so keep mixing!
  • Spread one of your cakes with the buttercream and the other with jam and sandwich together. Top with a sprinkle of icing sugar and fresh raspberries. Enjoy!